Investigation of Citrus Flavor Adsorption During Debittering of Grapefruit Juice Using Kinetic Modeling and Response Surface Methodology

• Published in: Food science and biotechnology Vol. 20; no. 3; pp. 715 - 724
• Main Authors: Kranz, Peter, Adler, Philipp, Kunz, Benno
• Format: Journal Article
• Language: Korean
• Published: 2011
• Subjects: grapefruit juice; adsorption kinetics; debittering; response surface methodology; citrus flavor

Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds ${\alpha}$-pinene, ${\beta}$-myrcene, d-limonene, ${\alpha}$-terpineol, and ${\beta}$-caryophyllene wer...